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What do Oz wine consumers want Martin, Without wishing to appear a total skeptic, *most* consumers have no idea what they want; those who do are in a distinct minority. Is your friend really involved in the wine trade - I only ask because some of his list of "wants" seem amateurish and basic. What does this mean - I am sorry but when I am approaching an aged Riesling or Champagne or Hunter Valley Semillon, I do not expect "fresh" but the complexity which comes with age. Surely, an aged Burgundy or new world Pinot does turn brickish red-brown - that is what they do!!! And what determines "ripe" - OK I agree that under-ripe, skinny vegetal flavours are not desirable, but, I should have thought, rare in Australia where "cool climate" means only 60 days a year under 40°C. Surely "over-ripeness" - also apparent in a hot climate is also undesirable. Why? Of course, I love *good* NZ SB - but I must say that I have tasted some absolutely wonderful wines from Sancerre which, although being 100% SB tasted nothing like NZ SB Can you (or your friend) explain or describe what this tastes like? Can you name a wine which does taste "salty" No disagreement here - but in my experience, only a small % of consumers can recognise a corked wine anyhow!! I would have thought that maximum flavoured shiraz can easily carry 14% alcohol - more subtle examples can be overawed. Do you really think a full flavoured shiraz should be 12%?????? One of my pet peeves too - I simply won't but any NZ or Australian Chardonnay older than three years! Sorry - as long as we have taxmen legislating the buggery out of the industry.....!!!!!! Of more concern is wine being made by chemists - very topical where much winemaking in Australia is now done on an industrial scale -- st.helier
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